- 125g quality dark chocolate (70% cocoa)
- 25g butter
- 50g caster sugar
- 4 egg whites, at room temperature
- 2 egg yolks, at room temperature
- Soft butter and castor sugar to grease the moulds
Use the soft butter and generously grease 5 x150ml ramekins. Place 1 tbs sugar in each, rolling it around to coat the inside. Empty out the excess sugar.
Melt the chocolate and butter in a microwave-safe container on LOW for 4-5 minutes – the chocolate may not look melted, but will come together when it is stirred and incorporated.
Whisk the egg whites with a pinch of salt, in an electric mixer until soft peaks form. Add the sugar gradually and continue whisking for another minute.
Stir the egg yolks into the melted chocolate mix. Add a third of the egg whites into the chocolate mixture, folding gently, to lighten the mix.
Now add the remainder of the egg whites, again, folding gently, so as not to knock out too much of the air.
Spoon the mixture into the ramekins, being careful not to scrape the butter off the sides. Fill to the top.
Refrigerate puddings, covered in clingwrap, until needed. They will keep for a couple of days.
Bring the puddings to room temperature before cooking, if they have been refrigerated.
Preheat oven to 200C ( fan -forced). Place ramekins on an oven tray and cook for 8 – 10 minutes, or until cooked on the outside with soft centres. Every oven will be a little different, so take out the spare ( the 5th ramekin) pudding and check it after 8 minutes.
Make sure to have your serving plates ready as the puddings will need to be served immediately. Dust with icing sugar and serve with double cream or vanilla bean ice cream.
Makes 5 x 150ml serves